Crispy Vegetables is a very popular Indo-Chinese dish. It’s a dish prepared using some of the Chinese ingredients with an Indian twist to cater to Indian palette hence the use of onion, ginger and garlic! It is so popular that it’s served everywhere from roadside carts to markets to the very expensive restaurants.
The concept behind the dish is that assorted vegetables are battered and fried until crispy and then glazed in a spicy Schezwan and chilli sauce. It is cooked at high heat hence maintaining the crunchiness of the vegetables.
Crispy Vegetables is an easy to make dish once you know the basics and then you can adjust the sauce according to your taste. I know some people likes to measure exactly while cooking but it’s worth remembering that every one’s palettes are different and enjoy different heat and salt. So, I always suggest that while you cook taste, taste and taste as you can then adjust the seasoning and spicing according to you.
I love the versatility of this dish too as you can choose any vegetables and temper it according to your taste. The crunchy deep fried battered vegetables in a spicy sauce is definitely a winner amongst adults and children alike.
